The traditional recipe of melomakarona gets a special touch with the flavorful and crunchy texture of pistachios, offering a unique experience
Ingredients:
Dough:
25gr. | |
250gr. | |
25gr. | Crushed Pistachios |
110gr. | |
50gr. | Orange Juice |
2gr. | |
2gr. | |
20gr. | |
26gr. | |
52gr. | Water |
Syrup:
900gr. | Water |
1400gr. | |
300gr. | |
100gr. | Honey |
5gr. | |
2gr. |
Preparation:
Place all the syrup ingredients in a pot over heat. Once it starts boiling, let it simmer for 5 minutes, then set it aside to cool. Dissolve the Kenarom Pistachio in water. Mix the dry ingredients in one bowl, and in a separate bowl, mix the wet ingredients, excluding the Kenarom Pistachio.
Method:
Transfer the dry ingredients to the mixer bowl, add the dissolved Kenarom Pistachio, and mix on low speed with the paddle attachment for 1 minute. Gradually add the wet ingredients, a little at a time, until fully combined.
Shaping:
Form 50g balls and gently press them to give them an oval shape.
Baking:
Bake at 170°C for about 15 minutes. Dip the warm melomakarona into the cooled syrup, then allow them to drain. Finally, you can coat them with Praline Cream Pistachio for an extra layer of flavor.